Halwais Style Kachori Wali Aloo Ki Sukhi Sabji / Aligarh ki Prasiddh Kachori Wali Aloo Ki Sukhi Sabji / Dry Curry Of Potatoes with Kachori.... spicy and tangy potatoes curry with a special way...

Hello friends,

How are you !! I hope...all is well at your side.

Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Today I am present with a very famous recipe of potatoes. This is a "Kachori Wali Aloo Ki Sukhi Sabji". It is specially served with Kachori in Aligarh. 

# It is so... delicious that you can have it with daily chapattis, Parantha and poori.

When ever you want to eat something spicy and tangy or something special curry....then just make this potatoes curry and get delighted.

# This potatoes curry is prepared in a different special way.  "The Method Of Making" makes it special. 

 #  Let us start the recipe of...

 " Halwai Style kachori wale Aloo Ki Sukhi Sabji "

# Prep Time...10 minutes

#  Cook Time.......15 minutes

#  servings.....4

# Cuisine.... Indian

# Course...Main / Breakfast / side dish

# Ingredients For The Recipe....

1. Potatoes...500 gram

2. Oil...4 Table spoon ( mustard oil )

3. Salt to taste...3/4 Table spoon

4. Asafoetida...4 pinch

5.Turmeric powder...3/4 Tea spoon

6. Coriander powder...1 Table spoon

7. Red chilli powder.....3/4 Tea spoon

8. Garam masala...3/4 Tea spoon

9 Chopped green chillies....2 Table spoon

10. Chopped ginger....1 Table spoon

11. Chopped coriander leaves....2 Table spoon

12. Kasoori methi...1/2 Tea spoon

13. Amchur powder...1 Table spoon

#  Method Of Making...

# Firstly, wash the potatoes well in the water for 5 to 6 times. Dip them in the water.

# Just cut the potatoes  roughly in thick cubes without peeling its skin. If you see any impurities like black spot etc. then seperate it.

Again dip these pieces of potatoes in the clean water.

# Place the pressure cooker with oil on the medium flame.

As the oil heats up well...add 2 pinch of Asafoetida and cumin seeds to crackle.

Add kasoori methi along with.

Add half spoon chopped green chillies and ginger in this oil and saute for a nice flavour.

Add turmeric powder, coriander powder, half red chilli powder, half garam masala and half amchur powder.

Add potatoes with salt and mix it well with its spices.

# Add 200 ml.water in the potatoes.  Cover the lid and cook the curry for 2 whistles on the high flame and 5 minutes on the slow flame.

# Off the flame. Let the pressure down by itself.

# Just open the lid...you will find it soft and mashy.

# Place an iron kadhai on the medium flame...just transfer these potatoes in it.

# Add other half spices like....red chilli powder, garam masala, amchur powder, chopped green chillies and ginger.

Mash the potatoes with spoon mixing in the spices.

Add little water....50 ml. and cook it again for 4 or 5 minutes.

# Lastly add... fresh coriander leaves and mix.

# In this way..."kachori wale Aloo Ki Sukhi Sabji" is ready to enjoy.

Just serve it hot with hot kachori and raita.

#  Things To Consider..

1. When you eat this curry...you would find it very delicious and luscious.

It is amazing in taste and texture both.

Veggies peel are more healthy for us.

2. You can add coarsely grinded 4 cloves and 10 black peppers at the last cooking for an extra flavour.

3. Just adjust the spices like red chilli powder etc. accordingly for children and senior members of your family.

Although the measurement which I added...is perfect.

4. If you don't have iron kadhai....does not matter....just cook it in the pressure cooker with the same process.

Thanku Friends,

If you like my recipe... just give your valuable feedback.

Bye and take care.

Halwais Style Famous Kachori of Aligarh / Aligarh Ki Mashhoor Kachori Banane Ki Vishesh Vidhi... Super crunchy and luscious recipe

Hello friends,

How are you !! I hope...you are fine and healthy.

Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Friends.... today I am sharing a super tasty and famous "kachori" recipe of Aligarh.

Here in Aligarh..... people are very fond of eating these Kachori. They enjoy it in the breakfast to lunch.  On holidays.... people like to eat it either at home or from the market.

#  If you visit  to Aligarh...you can see lots of kachori shops here and there in the morning and in the evening....you will find samosas, tikki, pani poori, fritters etc.

# The speciality of these Aligarh Famous Kachoris is that it is fried in two times and little big in size.

It is enjoyed with a special dry potatoes curry and with a special raita.

Let us start the recipe of "Aligarh Famous Kachori"....

# Prep Time...15 minutes

# Cook Time...5 minutes a piece

# Serving....3 to 4

# Cuisine... Indian

# Course....Main / breakfast

#  Ingredients For The "Kachori"

# Ingredients For The Kachori Dough...

1. Wheat flour....250 grams

2. Ghee or oil moen....2 1/ 2 Table spoon

3. Salt to taste....1/2 Tea spoon

4. Water for kneading.....160 ml.

5. Sufficient oil or ghee for frying

#  Method Of Making....

#  Firstly sieve the wheat flour in a pan.

Add salt and moen ( ghee or oil  as choice ) in the flour.

# Mix well by rubbing with the fingers so that it could form a little ball by pressing with your palm.

This method of mixing oil in the flour will bring crispiness in kachori while frying.

#  Add water in the wheat flour and make a little tight dough like chapattis and Parantha.

Cover it with a plate for 20 minutes.

# Ingredients For The Kachori Fillings..

1. White urad dal....80 gram

2. Salt....1/ 2 Tea spoon

3. Asafoetida....2 pinch

4. Red chillie powder...1/4 Tea spoon

5. Fennel seeds powder....1 Table spoon ( saunf )

6. Garam masala...1/2 Tea spoon

7. Amchur powder...1/2 Tea spoon

8. Pinch of baking soda ( optional )

9. Water for soaking dal...70 ml.

# Method Of Making...

 

#  firstly wipe out  the urad dal with a clean cloth and then grind it in the mixer jar coarsely ( dardari ). It is called 'Dhaans' in desi style by our mothers.

# Mix the water and spices in urad dal and let it rest for 20 minutes. It will get soft and fluffy.

#  Now kachori dough and kachori filling is ready to make kachori.

# Divide the flour dough in equal size like chapattis and Parantha.

250 grams aata makes 10 to 11 kachori.

Make the balls of aata smooth on your palm and cover them with a plate.

#  In the same way,  make ready the filling of urad daal.

Either make the balls of dal or let it remain in the form of dough as choice.

Just take a little portion and fill in the balls of dough like normal way.

# Now everything is ready... dough and filling for the kachori.

# Heat a kadhai with oil on the high flame.

Mean while...take a ball and fill it with little dal... make it round and roll it.

These Kachori are little big in size.

# As the oil heats up well at smoking point like poori...

Just check it dropping a little bit...if it comes above then it is okay.

Just drop the Kachori in the oil...as it becomes fluffy... immediately flip it to the other side.

And as a raw form...just take out the kachori in a plate..... 2 minutes are sufficient.

# ( In this way....you can make few kachori as raw and fry them at the time of serving. )

Now press the raw kachori from the both sides by a flat spoon or with the roller ( belan ) and drop it in the oil again and fry on the medium flame till crispy.

It will take 3 minutes.

In this way, "Super crispy famous kachori of Aligarh" are ready to enjoy.

Serve hot with the dry potatoes curry and raita.

#  Things To Consider...

1. Knead the soft dough but little less than  Parantha dough.

160 ml.water in 250 gram wheat flour is sufficient.

70 ml  water in 80 gram urad dal powder is sufficient.

2. Just remember the dough consistency and fillin consistency should be the same..tight or soft.

By doing so... there is no chance of crackling the Kachori while rolling and frying both.

3. You can make the urad dal filling with fried gram flour too as optional way.

You can soak the urad dal directly like khasta kachori as choice.

4. While frying the Kachori at the second time.... Fry it on the medium flame and take out its extra oil in the kadhai or in a plate then serve it.

Theses Kachori don't absorb oil but looks oily.

Thanku Friends...

If you like my recipes.... then share your valuable feedback with me.

See you soon with a delicious and healthy recipe again.

Spinach paneer Cofta / Palak Paneer Cofta Curry.... Very soft and fluffy Cofta without bread, potatoes, corn flour and all purpose flour

Hello friends,

How are you !! I hope...you are fine and healthy.

Namaskar..

I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Today I am present for my dear visitors and friends with a delicious and nutritious Curry of "Spinach And Paneer Cofta".

# I am making it in a traditional way of our mother and grandmother. It is a desi style recipe without using all purpose flour, corn flour, potatoes and bread slices.

# I am sure that you would like and try it.

# Let's start the recipe.

# Prep Time....15 minutes

# Cook Time.....25 minutes

# Servings...3 to 4

# Cuisine.... Indian

# Course....Main / lunch and dinner

# Ingredients For The Recipe

# Ingredients For Making Paneer Cofta...

1. Paneer....110 gram

2. Gram flour...2 Table spoon only ( besan )

3. Pinch of baking soda only

4. Salt....1/4 Tea spoon only

# Ingredients For The Spinach Gravy..

1. Spinach...2 bunches

2. Tomatoes .... 4...200 gram

3. Ginger ... 1/2 इंच

4. Green chillies.... २

5. Oil or ghee ... 4 Table spoon

6. Pinch of asafoetida

7. Cumin seeds .... 1/2 Tea spoon

8. Coriander powder.... 1 Tea spoon

9. Red chillie powder ... 1/2 Tea spoon

10. Garam masala ... 1/4 Tea spoon

11. Lemon... Half Lemon juice

12. Coriander leaves.....2 Table spoon for garnishing

13. Chopped tomatoes....for garnishing ( optional )

#  Procedure For Making... "Palak Paneer Cofta Curry"

# Firstly keep the ingredients ready for the curry.

Wash the spinach well in the water and let it boil openly in a deep pan on the Full flame.

It will take 4 minutes.

The purpose is to blanch it only for maintaining its green colour.

# As the spinach is get boiled... immediately drain out in a strainer and pour the cold water over it for checking its cooking.

# Make the puree of spinach in the mixer jar and keep aside.

# Now roughly chop the tomatoes, ginger and green chillies.

Grind it in the mixer jar and keep aside.

# Then crumble the paneer with hands.

Add gram flour, pinch of baking soda and very little salt in the paneer.

Grind it in the stone roller ( called silbatta ) with hands.

It will make the Cofta dough smooth.

You can make the Cofta dough grinding in the mixer jar too.

Other option is that...grate the paneer and add besan, baking soda and salt.

Make it smooth with the help of your palm.

# Divide the Cofta dough in equal size.

You will get 10 balls of medium size.

# Heat a Kadhai with sufficient oil on the high flame. 

As the oil heats up well...just fry all the paneer balls dropping one by one at the medium high flame.

Take out the Cofta in a plate.

# Now Cofta and both puree are ready to make the curry.

Just heat the kadhai with oil. As the oil heats up...add cumin seeds and pinch of asafoetida to crackle.

Add turmeric powder, coriander powder, red chilli powder along with tomatoes puree.

Cook it till the gravy seperates oil.

# Then add spinach puree and let it cook for 5 minutes covering a plate for a nice taste and texture.

Add the desired water ( 200 ml. ) In the gravy and cook it for minutes.

# Now add paneer Cofta and again cook it for 4 to 5 minutes and cover it.

Lastly add garam masala and lemon juice as taste, mix it and cover it.

# After some time...you will find paneer Cofta very soft and fluffy.

Adjust the consistency of gravy... Paneer Cofta are soaking.

In this way, "Delicious Spinach Paneer Cofta" is ready to enjoy.

Garnish the curry sprinkling coriander leaves or finely chopped tomatoes and green chillies.

#  Things To Consider...

1. We have added gram flour in the paneer which makes the Cofta fluffy and avoids from crackling.

Don't put much besan.... otherwise it can be little hard.

2. We have added pinch of baking soda for making the Cofta more soft and fluffy.

You can avoid it as choice.

Just remember... pinch of baking soda is sufficient.

3. You can make the curry more easily by grinding spinach and tomatoes masala altogether.

Just fry it well till it seperates oil...and cook it with the same process.

Thanku Friends,

If you like my recipes then like and share it.

Thanks again.

Aloo Ki Sukhi Sabji / Spiced Potatoes Stir Fry / Achari Aloo / Aloo Fry / Aloo Ki Masaledar sukhi Sabji

Hello friends, 

How are you !! I hope.... you are fine and healthy.

Namaskar...

I am Sangeeta Agrawal and heartily welcome you at my food blog.

 

#  "Aloo Ki Sabji" is that curry which  goes best at any meal whether it is raseeli ( gravy ) or sukhi ( dry ). It is the first choice of almost all families.

#  It is enjoyed with poori, Parantha, chapattis, rice, kadhi and dal.

#  This potatoes curry is so delicious and favourite that people like to eat it from morning to evening in various forms... like sandwich, Aloo Parantha, aloo fry as snacks etc.

#  In North India and in Gujrat people prefer this potatoes curry in lunch, tiffin box and long distance travelling.

# Today....we are making this potatoes dry curry in more spicy achari style...but in a healthy way...we will use panch foran masala ( Jeera, rai, heeng, methi, kalonji ) in this curry in the form of tadka.

Later after frying potatoes....we will add other spices for a nice taste and texture.

#  Prep Time...5 minutes

# Cook Time....10 minutes

# Cuisine... Indian

# Course...side dish, breakfast, lunch and dinner

# Serving...4

 # Ingredients For The "Achari Aloo Curry" / 

"Aloo Ki Sukhi Sabji"...

1. Boiled potatoes...5.. medium size

2. Mustard oil....5 Table spoon

3. Panch foran masala... whole spices

 Cumin seeds...1/2 Tea spoon

Mustard seeds...1/2 Tea spoon

Grounded methi....1/2 Tea spoon

Pinch of asafoetida

Kalonji...1/4 Tea spoon

#  Other spices are...

1. Turmeric powder....1/2 Tea spoon

2. Coriander powder...1 Table spoon

3. Red chillie powder....1/2 Tea spoon

4. Amchur powder...3/4 Tea spoon

5. Garam masala...1/2 Tea spoon

6. Dry ginger powder....1/2 Tea spoon

7. Salt to taste...1 Tea spoon

8. Chopped coriander leaves...2 Table spoon

9. Chopped green chillies and ginger are optional

# Method Of Making...

# wash the potatoes well in the water.

Let it cook in the pressure cooker with sufficient water till 4 whistles on high and 1 whistle on slow.

It will take 8 minutes.

# As the pressure down... take out in a plate and peel it's skin and cut in cubes.

# Place a kadhai with oil on the medium high flame.

As the oil heats up... just add panch foran masala one by one....

Firstly add mustard seeds, then cumin seeds and fenugreek seeds, kalonji and asafoetida.

# Now add turmeric powder and salt along with potato pieces.

Stir it and fry till toasted well for 5 minutes.

Panch foran masala below...

# As the oil seperates...just keep the potatoes aside the kadhai....off the flame for 2 minutes so that extra oil could come out.

# Add other spices like coriander powder, red chilli powder, ginger powder ( Saunth ), amchur powder and garam masala in the seperated oil and mix well and fry it for 2 minutes more.

# Lastly add coriander leaves and mix.

In this way...."Aloo Ki Sukhi Sabji" / "Potatoes Stir Fry" / "Achari Aloo' is ready to enjoy.

# Things To Consider....

1. In panch foran masala....you can add crushed coriander seeds and fennel seeds if you like its bites.

2. You can make this potatoes dry curry for tiffin box and for long distance travelling.

It will remain good for hours because we have roasted potatoes very well.

3. If there is a scorching heat....then first shallow or deep fry the potatoes.....then fry it with spices.  

It will remain good till evening.

The following is "Kachori Wali Aloo ki Raseeli sabji"

https://makirasoihaii.blogspot.com/2018/10/halwsi-syyle-kachodi-wali-aloo-ki.html?m=1

Thanku Friends..

If you like my recipes.... please give your valuable feedback through your comments.

Thanks again.

 

Bhature Recipe / Mom's Style Instant Bhature....Soft, Fluffy, Easy To Digest...No Baking Powder, Baking soda, Eno And Yeast

Hello friends,

How are you !! I hope...you are fine and healthy.

Namaskar...

I am Sangeeta Agrawal and heartily welcome you at my food blog.

#  Today I am sharing a all time favourite " Bhature Recipe' in a healthy and quick way. 

# You can eat it heavenly without feeling a heaviness because it is very light and soft and without baking powder, baking soda, eno and yeast.

# Let us start the recipe of "Bhature"

# Prep Time...5 minutes

# Rest Time...30 minutes to 60 minutes

# Cook Time....3 minutes in 1 piece

# Cuisine.... Indian Dish / Specially Punjabi

# Course....Main / Brunch Dish

# Ingredients For The "Bhature"

1. All purpose flour....200 gram ( Maida )

2. Thick curd...1 small bowl...170 gram

3. Salt to taste....1/4 Tea spoon only

4. Oil or ghee for frying

#  Method Of Making....

#  Sieve the flour and check if any impurities is there.

Add little salt in maida and mix it.

Now add curd little by little and knead the soft dough like chapattis.

( No use of water and oil )

# Let it rest for 30 minutes or more by covering with a bowl so that not get dried.

# Then make it smooth or handle a little few drops of oil.

Divide the dough in equal size as choice thin or thick.

You will get 8 or 9 balls or loi in normal size in 200 gram maida.

# Place a kadhai with sufficient oil on the full flame.

As the oil heats up well at the smoking point..

Check it first by dropping a little dough.

If it comes above immediately...then it is perfect for frying bhature.

# Just spread a little maida in a plate to dust or wrap like chapattis....and dust out extra flour. This will make  your rolling of bhature very easy and as thin as choice.

You can roll it without wrapping in flour and with drops of oil as choice.

# Just take a ball or loi and roll it round or oval as choice.

Drop the bhature in hot oil and press it a little to make it fluffy like poori...or you can flip the hot oil over it.

As it becomes fluffy and little brown...just flip it to the other side and fry it.

Just take out in a plate and serve it hot.

# Like wise...fry all the Bhature and enjoy them.

# Just serve the Bhature with Chole, pickle, chutney, fried green chillies and salad.

# Just go through for yummy green chillies recipe.....

https://makirasoihaii.blogspot.com/2020/05/green-chillies-fry-fried-mirch-pickle.html?m=1

https://youtu.be/kCjq-leje1E

# For instant and luscious "Mom's Style Chole Recipe"

You can visit below....

https://makirasoihaii.blogspot.com/2020/06/chole-recipe-moms-style-delicious-chana.html?m=1

In this way.... Delicious and healthy bhature is ready to serve.

# Important Tips...

1. While kneading the bhature dough...take a thick curd without water.

Simply...cut your curd before 15 minutes and remove the extra water.

2. No need of making the dough smooth...it is itself very soft and smooth without hard work.

3. While frying... adequate oil should be in there in kadhai... bhature needs much oil for frying.

Halwais take sufficient oil in frying.

4. You can add 2 pinch of crushed ajwain in bhature dough for making it more healthy.

You can stick some freshly chopped coriander leaves with the help of water over the bhature for making it more tempting.

After rolling the bhature... sprinkle few coriander leaves and stick it with wet hands.

#  You can add 2 spoon semolina in the dough while kneading. The result is delicious....I add it sometimes.

5. These bhature are so light and soft that you can easily digest them.

Once you make your bhature in this way....you would like to eat it again and again because it is more healthy and is not used oil for moen and not hard to digest.

This is my Mom's Style Bhature" which I still miss. In my family.... My hubby, my children and my mother in law eat it delightedly.

Thanku Friends...

If you like my recipes... please give your valuable feedback through comments, share and subscribe.

Thanks again.

Bye and take care.

See you soon with a healthy Mom's Style recipe again.

Chole Recipe / Mom's Style Delicious Chana Curry....No Tomatoes, Onions Gravy

Hello friends,

How are you ? I hope... you are fine and healthy.

Namaskar...

I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Today I am Sharing a quick and delicious "Mom's Style Instant Chole Recipe"

#  My mother cooks a very delicious Chole without adding much oil and tomatoes even. It is very yum with the flavour of whole spices and Tadka of asafoetida and red chillie powder.

# Tiny bites of fresh green chillies, ginger and coriander leaves makes it amazing in a very simple way and in no time.

Let us start the recipe of "Mom's Style Chole"

# Prep Time...5 minutes

# Cook Time....10 minutes maximum

# Servings...3 to 4

# Cuisine... Indian

# Course...Main, side dish...best goes with poori, Parantha, bhature, rice

# Ingredients For "Chole or Chana Masala Curry"....

# Ingredients For Chana at the time of soaking...

1. Kabuli chana....150 gram ( soaked in water overnight

2. Salt to taste....3/4 Table spoon

3. Baking soda....3 pinch or 1/4 Tea spoon

4. Amla powder...1/2 Tea spoon or 2 pieces of dry Amla for making it black

5. Whole spices......1 bay leaf, 4 cloves, javitri, cinnamon stick, 1 black cardamom.

#  Method Of Making....

# Firstly, wash the Chana well in the water for 5 to 6 times.

Then soak them overnight in the sufficient water because after soaking it will enlarge.

# Then in the morning...cook the Chole in the pressure cooker with the same soaked water adding Salt, baking soda, Amla and whole spices.

# Let it cook on the high flame till 1 whistle and 5 minutes more on the slowest flame.

 

#  Let the pressure down by itself, and check it soft and consistency of Chole as required.

#  As you find that it is well cooked till soft. Just mash 2 table spoon Chole a  little for making it thick.

just add chopped fresh green chillies and ginger and coriander leaves.

#  Ingredients For Chole...

1. Garam masala...1/2 Table spoon

2. Chole masala......1/2 Table spoon

3. Coriander powder....,.1/2 Table spoon

4. Roasted cumin powder....1/2 Tea spoon

5. Amchur powder.....3/4 Table spoon

6. Lemon juice....1 lemon

# Add other spices like garam masala, Chole masala, amchur powder, roasted cumin powder,  coriander powder in the cooked Chole.

You can add these spices  mixing in a little water like Halwais style or add directly as choice. 

Just mix the spices and cook it for 3 or 4 minutes.

# Lastly... add the tadka of asafoetida and red chilli powder.

# Ingredients For Tadka...

1. Oil or ghee....3 Table spoon

2. Pinch of asafoetida

3. Red chillie powder...1/2 Tea spoon or as taste.

In this way,  you can make instantly a very delicious Chole with poori, Aloo Tikki, bhature and rice in a quick and healthy way.

# Things to Consider...

1. Soaked water of Chole is full of nutrients....if you cook your Chole with the same water it is more healthy and has its own sweet taste. Other benefit is that it  takes less time to be soft.

( Our old mothers and even Halwais follow this step.

# You can add 2 pinch of turmeric powder for a nice yellow texture.

Some street vendors add turmeric powder for a yellow colour texture.

#. You can add finely chopped tomatoes or tomatoes gravy in this recipe as choice. 

# You also can add fresh coarsely grounded few black pepper and cloves for a nice aroma and taste.

Thanku Friends...

If you like my recipe of "Mom's Style Instant Chole" then like, share and subscribe it.

Please give your valuable feedback and comments.

• Thanks again.